Avocado Breakfast Bake

These avocado breakfast cups are an easy and filling breakfast idea. You can pop them in the oven while you shower or get the kids dressed. The healthy fats and protein from the eggs gives you lasting energy and the creaminess of the avocado is great with egg.

There are also endless toppings you could add: diced tomatoes, sliced green onions, feta cheese, salsa, some raw cheese, a dash of hot sauce, etc. I originally saw a similar idea on Pinterest, but made a few modifications to get the texture better. If you’re an avocado fan… try these! I like topping them with feta and green onions, or salsa, and cilantro…

Toppings of choice: My favorite is feta and green onions, but salsa and fresh cilantro are also really good with the avocado.

Instructions

Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a large baking dish. If they are small avocados, scoop out a little of the extra flesh to make more room.

Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until egg is desired doneness. For my oven, 17 minutes gets the perfect egg yolk.

Top with desired toppings while still hot and enjoy!

3.1.09

Ever tried a Pinterest recipe? Like avocados? How do you prepare them? Share below!

Spice and toppings are key… put some good sea salt and pepper on it and top with some flavorful toppings and it is great. The avocado itself doesn’t have much taste but it pairs great with so many toppings!

That looks wonderful! Personally I just like to eat my avocadoes with a spoon. But for the rest of the family I mash them up with a little garlic salt and a squeeze of lime juice and eat with tortilla chips.

This is yummy. This is the second morning this week I’ve made this for breakfast. Yesterday I made it for me and my dad. He’s picky and he loved it. I baked mine at 375 for half an hour this morning. Yesterday I did 20 minutes at 350, but they weren’t done after 20 minutes, so I did it in 5 minutes increments after that, but I didn’t keep track of how long it took. That’s why I decided to try 30 minutes at 375.

This recipe is terrible. You have to remove most of the flesh of the avocado if you expect to fit even half of your egg inside, unless you’re going to use the smallest eggs available. I chose large avocados as well. Unfortunately, the quaint direction of “scoop out a little of the extra flesh to make more room” doesn’t even come close.

I was really excited to try this recipe, and then it became a hassle and a disgusting mess. And the finished result wasn’t worth the trouble by any means.

I’d try this again if I wanted to take my time with breakfast and whip up some fresh salsa to go along with it. But as an ‘easy and filling breakfast idea’, you might as well just slice up the avocado as a side to some fried, boiled, or poached eggs.

OMG! I was so excited about this recipe! I love avocados and eggs, so this looked great…and super easy. I was SOOOOOOOOOOOOOOOO wrong! I bought large avocados and still scooped a good amount of the flesh out, cracked the egg into it, and egg went everywhere and tumped the avocado over. I moved on to another avocado half, scooped out the majority of the flesh, and cracked and egg into it, STILL egg ran all over the sides. The only kind of egg that could work for this recipe is a ROBIN EGG. Your egg would need to be half the size of the pit for this recipe to work, and i haven’t seen ANY chicken eggs that size. Also, after like 20 minuted at 350, the egg was still not cooked. After i cooked it long enough for there to be no gooey white, there was such a hard plastic-like layer on the top of the egg that I could barely cut it with a knife. What. A. Disaster. NEVER AGAIN!

I did mine slighly different since I didn’t want to scoop any of the avocado out. I mixed the eggs (like when making scrambled eggs) and I just put enough egg in each avocado to fill and seasoned them and this was delicious.

I tried this recipe yesterday & was very happy with it. I could already tell that the eggs were not going to fit after pitting the avocado, skooped out a little of the flesh, but I wanted as much of the avocado as possible, so I after cracking the eggs I sperated the yokes from the whites, placed the yokes in the avacados added some of the white(enough to fill the space) & proceeded to bake. I baked at 375 for approx 18 mins & they cam out what would probably be considered sunny side up texture. Bottom of the yellow was slighty done, top was runny, & white was nice & cooked. Avacado was smooth & sliky texture. With a lil hot sauce & fresh green onion it was a great breakfast. It will be repeated for sure!!! If my local farmer supply store has quail eggs in stock I will try those at some point since they are smaller.

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